Seekh, boti, chapli, tikka, malai, adana, dhuaan, gola... and the list goes on when it comes to different types of kebabs. This World Kebab Day, we bring to you some offbeat, and some tried and tested kebabs that are great for any mood.
Let’s dig in!
Left : Mutton Pasinda Kebab at Aminia: An old fave, this kebab available at most Aminia outlets throughout the city is made using mutton mince, raw papaya and a blend of spices along with cream for a soft and lovely feel
Right: Mango Tequila Fish Kebabs at Jalsa: The modern Indian finedine on Ho Chi Minh Sarani dishes out these succulent fresh Calcutta bekti marinated with raw mango, lemongrass, Thai red chilli and batter fried. Served with tequila on top.
Left: Adana Kebabs at Baraka: Adana kebab is a traditional Turkish kebab where the meat, spices and peppers are minced together to form the perfect amalgamation of flavours. It is slowcooked over a charcoal flame and served with a chilli labneh dip at the Quest Mall Mediterannean hotspot
Right: Paprika Tandoori Prawns at Badmaash: The Indian restaurant on Camac Street serves prawns cooked in the tandoor with a twist of smoked paprika added to the marination. The smokiness from the paprika enhances the taste of the prawns and provides a unique taste.
Left: Charcoal Gold Kebabs at Refinery 091: Marinated chicken drumsticks, coated with activated charcoal, tandoor cooked, garnished with gold leaf and caramelised onion make for an Instagrammable appetiser at the Sector V pub.
Right: Mustard Crusted Fish Tikka at Lord of the Drinks: Original Calcutta bekti marinated with homemade kasundi, poppy seeds, curd, and cream and served with mint chutney, salad and pearl onion at the South City Mall party pad.
Left: Tandoori Yakhni Kebab at Poach Kitchen: This curation is inspired by the Mughlai flavours of rose, spices, and cardamom served with a mild yet creamy cashew and chicken stock gravy. It’s served with a sweet Kabuli naan which is topped with saffron and cashew nuts at the Southern Avenue all-day dining space.
Right: Mutton Shahi Barra Chaap: Available across all Kareem’s outlets in the city, these creamy tandoor-cooked lamb chops are an indulgence. We love the mild yet flavourful marination.
Left: Gosht Galawati at Oudh 1590: A bestseller across outlets Gosht Galawati Kabab is a true culinary delicacy loved by gourmands all over the world thanks to its tenderness and the blend of house special spices. It is made with finely minced meat, usually lamb or mutton, and is then cooked to perfection after being marinated with a mixture of secret spices.
Right: Iskendar Kebab at Little Bit Sober: The latest entrant from Chowringhee serves this Turkish lamb kebab dish with tomato picante sauce and house made toum and some pickles, along with some fresh bread
Left: Mazedaar Mushroom at LMNO_Q: The Park Street party pad serves a finely minced mushroom kebab with Indian aromatic spices and smoked, served on a crispy paratha with mint chutney. An absolute melt in the mouth we say.
Right: Pulse Chicken Tikka at Traffic Gastropub: Yes, you heard that right. This one-of-akind dish takes the classic Chicken Tikka to new heights by infusing it with the unexpected flavours of Pulse candy at the Newown pub. It’s tangy, spicy and a bomb of flavours all in one.
Left: Dahi Ke Kebab at HomelyZest: This cloud kitchen dishes out a creamy, soft, and melt-inthe-mouth crisp on the outside kebabs that are great for any occasion
Right: Jalapeño Cheddar Chicken Tikka at Warehouse Cafe: The pub at South City Mall brings together the succulent flavors of juicy chicken tikka marinated in a blend of English cheddar, fiery jalapeños, and creamy curd, chargrilled to perfection. Accompanied by a tantalizing blue pea mayo and a spicy jalapeño cheddar dip, this dish offers a mouthwatering fusion of creamy, cheesy, and spicy delights that will leave your taste buds craving for more
Kashmiri Naan Kebab at Bombay Brasserie: The Indian dine den at Quest Mall brings in a fave from Kashmir with this kebab that has saffron-brushed naan, and is made using kabab-chini-infused mutton mince. It is accompanied by dood chetin, a Kashmiri yoghurt dip.
